Oaty Choc-Chip Cookies

Most of the time being dairy-intolerant isn’t so very bad... but when the chocolate cravings hit home I’m first in the queue with my big stock of galaxy bars. The thing is, while I’m happy to nibble on a decent dark chocolate bar, sometimes I just want to eat MORE. So I’ve turned over a new leaf and am determined to find dairy-free ways to get my full chocolate fix...when needs must. These super-chocolaty cookies have an oaty kink, so you can convince yourself they’re healthy and wholesome.

To make a batch of 18 you’ll need:

• 115g dairy-free spread
• 50g light brown sugar
• 65g caster sugar
• 1 large egg
• 1tsp good-quality vanilla essence
• 150g self-raising flour (or you can substitute with plain flour and a tsp of bicarbonate of soda and 1 tsp baking powder)
• 75g porridge oats
• 230g good-quality plain chocolate, roughly chopped

Ten Little Cooking Steps:

• Preheat oven to 190°C
• Line and grease 2 baking trays
• Whisk the spread and the two sugars together until light and fluffy
• Add the egg and the vanilla-essence and whisk well
• Sift the flour and fold into mixture
• Fold in oats and chocolate
• Place generous spoonfuls of the mixture onto the baking trays



• Bake for around 15 minutes until just turning lightly golden
• Cool on rack



• Enjoy